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Artisan Cheese Making

Chevre, Mozzarella & Cheddar

Mary Karlin, author of Artisan Cheese Making at Home, shows cooking enthusiasts how to create three flavorful handmade cheeses in your home kitchen.

Learn to make artisan cheeses in your home kitchen that will delight your family and friends! Author Mary Karlin teaches you step-by-step how to create three flavorful handmade cheeses. Begin with fresh goat's milk chevre, then advance to mozzarella and finish with an aged cheddar. Mary shows you the tools and techniques you'll need to be successful and walks you through the cheese production process from preparation to plate.

Lesson plan

Lesson 1. Introduction

Lesson 2. Essential Tools & Ingredients

Learn about everything you'll need to craft cheese. Mary shows you all the essential tools and ingredients.

20:26

Lesson 3. Starting Chevre

Begin the process of creating delicious chevre. You'll learn about various cheese making methods and develop an understanding of inoculation.

37:21

Lesson 4. Finishing Chevre

Learn to drain, salt and embellish your chevre. Mary's detailed instruction will guide you from cheese production to plate.

1:09:56

Lesson 5. Mozzarella

Begin the process of creating decadent mozzarella by creating curds and whey and learning about various shaping options.

17:34

Lesson 6. Starting Cheddar

The aged cheese adventure begins with cheddar. Get started with Mary's farmhouse cheddar recipe and easy instructions.

44:32

Lesson 7. Making Cheddar

Get the word on curds. Learn to cut, stir, expose, drain, press and redress the curds with Mary's help.

26:32

Lesson 8. Finishing Cheddar

Prepare your cheddar for aging with a wax rind or bandage wrap.

33:04

Lesson 9. Drying, Ripening, Aging

Finish off your fromage by learning about your drying, ripening and aging options.

"Mary was excellent in her instructions and explaining all the different parts of cheese making. This course is a great place to start and it gives you the confidence to make different types in the future." - cari2rckyRobson Valley, Canada

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Lesson 1. Introduction

Lesson 2. Essential Tools & Ingredients

Learn about everything you'll need to craft cheese. Mary shows you all the essential tools and ingredients.

20:26

Lesson 3. Starting Chevre

Begin the process of creating delicious chevre. You'll learn about various cheese making methods and develop an understanding of inoculation.

37:21

Lesson 4. Finishing Chevre

Learn to drain, salt and embellish your chevre. Mary's detailed instruction will guide you from cheese production to plate.

1:09:56

Lesson 5. Mozzarella

Begin the process of creating decadent mozzarella by creating curds and whey and learning about various shaping options.

17:34

Lesson 6. Starting Cheddar

The aged cheese adventure begins with cheddar. Get started with Mary's farmhouse cheddar recipe and easy instructions.

44:32

Lesson 7. Making Cheddar

Get the word on curds. Learn to cut, stir, expose, drain, press and redress the curds with Mary's help.

26:32

Lesson 8. Finishing Cheddar

Prepare your cheddar for aging with a wax rind or bandage wrap.

33:04

Lesson 9. Drying, Ripening, Aging

Finish off your fromage by learning about your drying, ripening and aging options.

The instructor

Mary Karlin, Instructor of Artisan Cheese Making

Mary is a seasoned cooking teacher who was a founding member of the Ramekins Culinary School in Sonoma, Calif. She enjoys sharing her expertise and is the author of Artisan Cheese Making at Home.

Ratings & reviews

Class rating

(20 reviews)

Very Informative

by vanmar458299113 on May 23, 2015

Can't wait to start.

Can't wait to start.

This Is Very Exciting To Me

by mehart013537470 on March 21, 2015

I just finished the lesson on materials and ingredients. Wow, this is going to be so much more expensive and take up so much more cabinet space than I had imagined. Oh well, good time for spring cleaning I guess. I'm getting ready to download all the materials now so that I can make a plan for acquiring the needed supplies. I thoroughly enjoyed watching and learning from Mary and I'm looking forward to continuing and making my first cheeses.

I just finished the lesson on materials and ingredients. Wow, this is going to be so much more expensive and take up so much more cabinet space than I had imagined. Oh well, good time for spring cleaning I guess. I'm getting ready to download all the materials now so that I can make a plan for acquiring the needed supplies. I thoroughly enjoyed watching and learning from Mary and I'm looking forward to continuing and making my first cheeses.

Great mozzarella class

by hhb34561021362 on January 15, 2015

I have learned more from watching you and using your recipe than I had from other sources. I had been having poor results from other recipes - and wasting a lot of milk. I followed your recipe and could see better results immediately... One question though, the mozzarella had tiny pieces of cheese, almost like cheese lint, if you will, all over it and it did not spin out shiny. What might have caused this?? The texture inside was still very smooth and the flavor was much richer using the ...

I have learned more from watching you and using your recipe than I had from other sources. I had been having poor results from other recipes - and wasting a lot of milk. I followed your recipe and could see better results immediately... One question though, the mozzarella had tiny pieces of cheese, almost like cheese lint, if you will, all over it and it did not spin out shiny. What might have caused this?? The texture inside was still very smooth and the flavor was much richer using the whey than just water as I had before.. I am going to make the mozzarella again tonight and see what the results might be.